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Recipe by Miriam Spitzer

Heavenly Roasted Leeks and Dates

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Heavenly Roasted Leeks and Dates
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Paleo - Vegan

This exotic dip pairs very well with sourdough Challah! It’s a perfect blend of healthy and good-tasting. Spice up your Shabbos meal with this flavorful dip and you’ll have a true Oneg Shabbos.

Ingredients

Heavenly Roasted Leeks and Dates

  • 2 to 3 whole garlic heads

  • 5 ounces pitted dates

  • 3 leeks, cut off the bulbs and wash it well

Directions

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Cut dates into quarters.

3.

Cut leeks into quarters and wash.

4.

Separate the garlic heads and peel them.

5.

Place all ingredients in a pan and sprinkle with salt.

6.

Pour over a generous amount of oil.

7.

Bake, covered, for one and a half to two hours.

8.

Let it cool and place it in the fridge.

9.

Remove from the fridge prior to the seudah.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.

Recipe tags

confit dates dips leeks Miriam Spitzer onions roasted leeks simanim
Heavenly Roasted Leeks and Dates

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